Wang, Maolan
Hu, Ketu
Zhang, Dingling
Lai, Jinhu
Funding for this research was provided by:
National Natural Science Foundation of China (41663004)
the Open Project Program of the Key Laboratory of Poyang Lake Environment and Resource Utilization Ministry of Education, Nanchang University (PYH2015-02)
the Natural Science Foundation of Jiangxi Province (20114BAB213023)
the Open Project Program of State Key Laboratory of Food Science and Technology, Nanchang University (SKLF-KF-201619)
Article History
Received: 12 September 2016
Accepted: 27 April 2017
First Online: 7 May 2017